Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Shrimp and Quinoa Bowl

This dish will challenge your preconceptions about eating healthier. Get your fill of fresh veggies, succulent shrimp, protein-packed quinoa and — most importantly — loads of flavor.

Let's get grilling


Prepare the vegetables. Cut the pepper into 8 large pieces, discarding the seeds. Slice the zucchini and squash diagonally into half inch pieces. Peel onion and slice into wedges. Slide the mushrooms and onion pieces onto skewers to make for easy handling during grilling (optional). Spray all veggies with some oil, then season with salt.


Thread the shrimp onto skewers to make them easier to handle on the grill, then spray lightly with oil and season skewers on both sides.


Light a chimney of charcoal, and once the coals are just starting to ash over, spread out over the grill. Add in 6–8 Kingsford® Signature Flavors Basil Sage Thyme Flavor Boosters, nestling them into the coals then replace the grate on top.


Start by cooking the vegetables, cooking for 4–6 minutes per side until softened and charred, then remove from heat.


Place the shrimp skewers over the heat and cook for 2 minutes per side, then remove from grill.


Make the dressing by combining the olive oil, vinegar, soy, lime and ginger. Whisk to emulsify.


Assemble the grain bowls, starting by dividing the cooked quinoa between four bowls. Top the quinoa with the grilled vegetables. Push the shrimp off the skewers and add to the bowls.


Pour some of the dressing over each bowl and serve.

Cooking for 4 people


  • Kingsford® Signature Flavors Basil Sage Thyme Flavor Boosters
  • red pepper
  • green zucchini
  • red onion
  • cremini or baby bella mushrooms
    8 oz.
  • spray oil
  • kosher salt
  • peeled large shrimp
    2 lb.
  • olive oil
    0.25 cup
  • rice wine vinegar
    0.5 cup
  • soy sauce
    1 tbsp.
  • lime juice
    2 tbsp.
  • grated ginger
    1 tbsp.
  • cooked quinoa
    6 cup

Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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